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Author:
Franco Salzillo
Let’s just start by saying that there’s no easy recipe for French macarons. These are some of the most complex and sophisticated one-biters on the planet. What I offer is an easy-to-follow recipe, and that makes making macarons much easier!
Just to be on the same page, macarons are small almond paste cookie sandwiches filled with a creamy mixture. And although all macarons are delightful, they can be flavored with many things, so there’s one perfect for you. My perfect macarons? Coffee macarons, of course. These tanned beauties are sweet and have the loveliest roasted flavor!
You’ll find a thorough recipe for macarons below, but let’s sum it up. To make macarons, you must make the almond paste and the filling separately. They’re both based on egg whites and sugar, but the filling contains butter, and the macaron shells have almond flour.
Other than that, you’ll need lots of patience and a steady hand. The secret behind perfect macarons is making sure the dough for the shells has the right texture with plenty of air bubbles.
If you don’t get perfect macarons on the first try, be persistent. Once you master this recipe, you can call yourself a master pastry chef!
For the Macarons:
For the Filling:
In a mixing bowl, sift the almond flour and combine it with the confectioner’s sugar and salt.
Pour three egg whites, one at a time, until smooth and well incorporated.
In a saucepan on the stovetop, add the water and sugar. Heat over a low flame while stirring to create a golden caramel syrup. Set aside.
Use a hand mixer to whisk the remaining four egg whites to medium peaks in a separate mixing bowl.
Pour the caramel into the whipped egg whites while whisking to make a meringue.
Add the instant coffee to the meringue, incorporate and set aside.
One spoonful at a time, fold the meringue into the almond flour mixture until thoroughly combined.
Fill a piping bag with the almond-meringue mixture.
Line a baking tray with parchment paper and preheat the oven to 300°F.
Pipe the macaron mixture on the baking tray creating 1 1/2″ circles with enough space between them.
Tap the baking tray gently on a surface to remove the larger bubbles.
Bake for 15 minutes or until firm but still soft on the inside. Cook the macaron shells on a cooling rack.
To make the macaron filling, whisk the egg whites and the sugar until dissolved and frothy in a separate mixing bowl.
Whip the egg white and sugar mixture with a hand or stand mixer while adding the butter, cut in cubes slowly until incorporated.
Once smooth, add the instant coffee.
To assemble the macarons, sandwich a teaspoon of filling between two macaron shells and serve.
